Preparation to make Japanese cheese cake with thermomix

We will start the recipe by preheating the oven to 180º C and in the middle we will put a mold of about 20 cm in diameter, fill it with 1 liter of boiling water.

We lined with baking paper the selected mold and booked.

Let’s start with our thermomix and put the butterfly to the blades and put 30 grams of sugar, a little salt to taste and the egg whites and assemble4 minutes / speed 3

We remove the butterfly and reserve the whites.

Now in our glass of thermomix the yolks, the cornstarch, the yeast, the lemon juice, 50 grams of sugar, cheese and milk, we mix it by programming:10 seconds / speed 4

We go down with the spatula everything stuck to the wall of the thermomix and program10 seconds / speed 4

We incorporate the contents of the bowl, that is, we incorporate the whites, but we must do it very little by little (IMPORTANT), depending on this point that is more or less spongy, we must mix it with enveloping movements until it is perfectly mixed.

When this perfectly mixed we will put it in the mold that we had reserved and that we are going to cover with aluminum foil so that water does not enter the dough when we cook it in the bain-marie.

Now we put the container with the hot water in the oven and cook it in the water bath 45 minutes – 180º C

After 45 minutes we let it cool inside the oven, then we take it out of the mold and ready to eat, when this tempered is really delicious, it can be presented sprinkling sugar glas on top.